Licorice extract/gellan gum aerated gels: Insights into structure and properties
The incorporation of dispersed air in gel-type foods can meet the new textural and functional demands. The present study was therefore conducted to create aerated gels using gellan gum (GelG; 0.7, 1, and 1.3 % w/v) and licorice root extract (LRE; 0.4, 0.7, and 1 % w/v) through cold-induced ionic gel...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007680 |
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| author | Mehdi Varidi Fatemeh Alkobeisi Majid Nooshkam |
| author_facet | Mehdi Varidi Fatemeh Alkobeisi Majid Nooshkam |
| author_sort | Mehdi Varidi |
| collection | DOAJ |
| description | The incorporation of dispersed air in gel-type foods can meet the new textural and functional demands. The present study was therefore conducted to create aerated gels using gellan gum (GelG; 0.7, 1, and 1.3 % w/v) and licorice root extract (LRE; 0.4, 0.7, and 1 % w/v) through cold-induced ionic gelation. The gels were characterized using Fourier transforms infrared spectroscopy and X-ray diffraction to confirm the interaction between the components. The aerated gels had an overrun of up to 156.04 %, porosity of up to 60.81 %, and a water holding capacity of approximately 100 %. Additionally, the elastic characteristics (G′) were more prominent than the viscous ones (G′′), suggesting that the gels exhibit solid-like behavior. The calcium release from the aerated gels significantly increased by approximately 16 % as a function of GelG concentrations. The aerated gels with high overrun, stability, and viscoelasticity can be used to design novel low-calorie and healthy aerated foods. |
| format | Article |
| id | doaj-art-6fe3f37adf6c489caa9d7eb137b63c35 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6fe3f37adf6c489caa9d7eb137b63c352025-08-20T05:07:42ZengElsevierFood Chemistry: X2590-15752025-08-013010292110.1016/j.fochx.2025.102921Licorice extract/gellan gum aerated gels: Insights into structure and propertiesMehdi Varidi0Fatemeh Alkobeisi1Majid Nooshkam2Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran; Corresponding author.Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranThe incorporation of dispersed air in gel-type foods can meet the new textural and functional demands. The present study was therefore conducted to create aerated gels using gellan gum (GelG; 0.7, 1, and 1.3 % w/v) and licorice root extract (LRE; 0.4, 0.7, and 1 % w/v) through cold-induced ionic gelation. The gels were characterized using Fourier transforms infrared spectroscopy and X-ray diffraction to confirm the interaction between the components. The aerated gels had an overrun of up to 156.04 %, porosity of up to 60.81 %, and a water holding capacity of approximately 100 %. Additionally, the elastic characteristics (G′) were more prominent than the viscous ones (G′′), suggesting that the gels exhibit solid-like behavior. The calcium release from the aerated gels significantly increased by approximately 16 % as a function of GelG concentrations. The aerated gels with high overrun, stability, and viscoelasticity can be used to design novel low-calorie and healthy aerated foods.http://www.sciencedirect.com/science/article/pii/S2590157525007680Aerated gelMicrostructureRelease behaviorLow-calorie foodIonic gelation |
| spellingShingle | Mehdi Varidi Fatemeh Alkobeisi Majid Nooshkam Licorice extract/gellan gum aerated gels: Insights into structure and properties Food Chemistry: X Aerated gel Microstructure Release behavior Low-calorie food Ionic gelation |
| title | Licorice extract/gellan gum aerated gels: Insights into structure and properties |
| title_full | Licorice extract/gellan gum aerated gels: Insights into structure and properties |
| title_fullStr | Licorice extract/gellan gum aerated gels: Insights into structure and properties |
| title_full_unstemmed | Licorice extract/gellan gum aerated gels: Insights into structure and properties |
| title_short | Licorice extract/gellan gum aerated gels: Insights into structure and properties |
| title_sort | licorice extract gellan gum aerated gels insights into structure and properties |
| topic | Aerated gel Microstructure Release behavior Low-calorie food Ionic gelation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007680 |
| work_keys_str_mv | AT mehdivaridi licoriceextractgellangumaeratedgelsinsightsintostructureandproperties AT fatemehalkobeisi licoriceextractgellangumaeratedgelsinsightsintostructureandproperties AT majidnooshkam licoriceextractgellangumaeratedgelsinsightsintostructureandproperties |